Hey hey! Who else is happy tomorrow is Friday? I know I am. Even though my weekend may be busy, it’s always nice to have things going on so I’m not just sitting at home doing nothing. Anyways, I recently found a delicious recipe by Nikki Dinki. It is in her new cookbook, Meat on the Side.
It’s fairly easy to make and most ingredients you should have in your pantry so that makes things easier too. You can make the pasta with or without the chicken. I did it without but either way, it should still be good.
Here is what you’ll need for the pasta:
- 4 ounces soft goat cheese
- 1 tbsp finely chopped fresh flat leaf parsley
- Finely grated zest of 1 lemon
- 1/4 cup extra virgin olive oil
- 8 garlic cloves, sliced
- 6 to 8 large tomatoes, cut into 1 inch chunks or 3 pints cherry or grape tomatoes
- 3 to 4 tbsps chopped fresh basil leaves plus hand torn leaves for garnish
- 2 tsps kosher salt
- 1 tsp red wine vinegar
- 1 pound linguine
- 4 chicken cutlets
- 1/2 cup all purpose flour
- 1 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 large egg
- 1 tbsp water
- 2 cups dry plain bread crumbs
Mix together goat cheese, parsley and lemon zest in a small bowl. Using your hands, roll mixture into small balls. Put balls in a bowl, cover and refridgerate.
Place a large pot of salted water over high heat for cooking the pasta. While it’s heating, heat the oil in a large saucepan over medium low heat. Stir in the garlic and cook until fragrant and tender but not browned, 5 to 7 minutes.
Add the tomatoes to the pan with garlic and cook until tender, 15 to 20 minutes. While tomatoes cook, prep the chicken.
Smash down the tomatoes with a wooden spoon and stir in 3 tbsps of basil and salt and vinegar. Continue to cook until the sauce reaches a consistency you like, 5 to 15 minutes. Reduce the heat to low to keep sauce warm. Add the linguine to boiling water and cook according to package directions. Also complete step 3 of chicken which is listed below.
Preheat oven to 450. Whisk together flour, 1/4 tsp of salt, 1/8 tsp black pepper on a small plate. Whisk together egg, water, 1/4 tsp of salt, 1/8 tsp of pepper in shallow bowl. Mix bread crumbs with remaining salt and 1/4 tsp of pepper in shallow bowl.
One at a time, dip each cutlet in flour, turning to dust each side and shaking off excess; then into egg mixture, turning to coat both sides and allowing any excess to drip off; and finally into bread crumbs, making sure all crumbs coat all of cutlet. Lay coated cutlets on a wire rack set on baking sheet. You can drizzle or spray cutlets with olive oil which is optional.
Bake the chicken until it is cooked through for 8 to 10 minutes. Let the cutlets rest for 2 to 3 minute then cut them crosswise into 1 inch wide strips.
Divide the linguine on the plates. Arrange chicken on top portion. Drop the cheese balls on top and scatter some basil. Enjoy!!
Let me know how you like the recipe. I also modified it for a serving of one for myself hence the photos of what it looks like when I made it. If I had others to cook for then I would totally make more!